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In a large saucepan, add water, spices, tomato, MAGGI® Chicken Bouillon cubes and ghee. Bring to boil and simmer over low heat for 15 minutes.
Put the Yemeni rock pan over high heat until is very hot. Add in the bread and pour over the prepared stock. Stir bread with the stock until the bread absorbs the stock, as much as possible.
Sprinkle red Habashi chilli powder on top. Serve immediately.